Mexican Stuffed Peppers

INGREDIENTS:

6 bell peppers (any color)
1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons taco seasoning
1 cup water
1 can (14.5 ounces) fire-roasted tomatoes
1/2 cup white rice, uncooked
3/4 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Chopped cilantro (optional)

DIRECTIONS:

Prepare the Peppers:

Start by preheating your oven to 350 degrees Fahrenheit.
Cut off the tops of the bell peppers and remove the seeds and membranes.
Bring a large pot of water to a boil and add the peppers. Boil for 4-5 minutes until slightly tender. Drain the peppers thoroughly and set aside.

Cook the Filling:

In a large skillet over medium heat, brown the ground beef until halfway cooked.
Add the chopped onion and cook until it turns soft and translucent, and the beef is browned.
Stir in the minced garlic and cook for an additional minute.
Sprinkle the taco seasoning over the beef mixture and stir well to combine.
Pour in the water, fire-roasted tomatoes (with their juices), and uncooked rice. Stir everything together.
Bring the mixture to a simmer, then cover the skillet and cook until the rice is tender, usually about 15-20 minutes.

Stuff and Bake the Peppers:

Once the filling is ready, carefully spoon it into each of the prepared bell peppers, filling them to the top.
Place the stuffed peppers in a baking dish and add 1 cup of water to the bottom of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the peppers are tender.
Remove the foil and sprinkle the shredded cheddar and pepper jack cheese evenly over the tops of the peppers.
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
If desired, garnish the stuffed peppers with chopped cilantro before serving.